My sister-in law Annette loves to drink coffee but doesn’t like coffee ice cream unless it’s made using coffee grounds: as long as you like the grittiness of the ground coffee (which I do), you’ll love her version. Although Annette is a purist, I like to add Heath bars, coarsely chopped toasted almonds, chocolate chips or Oreos.
- Yields: 1 1/2 to 2 pints
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup white sugar
- 3 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup coarsely ground coffee beans
- Place the milk, cream and 1/4 cup of the sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F.
- Place the egg yolks, 1/4 cup of the sugar and the vanilla extract in a small metal bowl and whisk until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while. Continue adding the milk mixture to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185°F. Do not allow the mixture to boil. Strain into a metal bowl, discard the solids and set aside until it reaches room temperature.
- Cover and refrigerate until it reaches 40ºF, about 3 hours. Add the ground coffee and whisk until combined. Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.